How to Make Potato Bread
Bridget Edwards · thepioneerwoman.com · 2018 · 16 serving(s)
Against 100 potato bread recipes
No egg, unlike 53% of recipes.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 2 Russet Potatoes≈ 426 g
- 6 1/2 c. Unbleached All-purpose Flour≈ 813 g
- 3 tbsp. Sugar≈ 38 g
- 2 1/2 tsp. Instant Yeast≈ 8 g
- 2 tsp. Fine Sea Salt≈ 12 g
- 1 1/4 c. To 1 1/2 Cups Potato Water≈ 188 g
- 1/2 c. Milk, At Room Temperature≈ 122 g
- 4 tbsp. Unsalted Butter, At Room Temperature≈ 57 g
flour 813 gbatter 1662 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato52% · 70th percentile · median 40%
- Liquid38% · 34th percentile · median 49%
- Fat7% · 45th percentile · median 8.5%
- Sugar4.6% · 55th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt1.5% · 25th percentile · median 2%
- Yeast1% · 35th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 35 minutes
- median 30 minutes
Keep exploring
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